Marinate the prawns with 1 teaspoon chilli powder, 1/4 teaspoon turmeric powder and salt and keep aside for at least 15 minutes.
Heat oil in a pan and gently shallow fry the prawns for 2 minutes.
Drain the prawns onto an absorbent paper and reserve the oil.
Heat 2 tablespoons of the reserved oil in a pan.
Add the bay leaf, green and black cardamoms, cloves and cinnamon.
When they begin to splutter, add the chopped onions and saute till golden brown.
Add the ginger- garlic pastes and cook till the raw smell goes.
Add the remaining chilli powder and turmeric powder and saute for a minute.
Tip in the chopped tomatoes and cook till oil separates.
Add the drained prawns and mix well.
Check the seasoning and adjust to suit your taste.
Cook for a few minutes and switch off.
Garnish with chopped coriander leaves and serve hot with Rice or Roti.